Je Mange

“I eat therefore I am”– Culinary Genius

Tuesday, February 06, 2007

Broiled Thai Curry Shrimp


8 shrimp (about 25-30 count) with heads and shells intact
1 T Thai red curry paste

  • Marinate shrimp with curry paste in a bag for 30-60 minutes. Dilute paste with some water if necessary.
  • Cover broiler pan with foil and preheat for atleast 15 minutes.
  • When read to cook remove shrimp and pat dry.
  • Cook in a single layer for about 20 seconds. If using smaller shrimp reduce this time, it should cook about ⅓ of the way.
  • Using tongs flip shrimp and cook for another 20 seconds.
  • Remove immediately lest they become over cooked. They should be slightly under done to account for carry over heat/cooking.
  • Serve immediately. Try serving with Thai sweet chili sauce.


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